Food product.



JOHN HARVEY KELLOGG, OF BATTLE CREEK, MICHIGAN.

I FOOD PRODUCT.

1,oo1,15o.

No Drawing.

Specification of Letters Patent.

Application filed October 19, 1908.

Patented Aug. 22, 1911.

Serial No. 458,552.

To all whom it may concern:

Be it known that I, JOHN HARVEY Kim-- provide an improved food productwhich is very palatable and nourishing and one which is well adapted foruse as a meat substitute.

A further object is to provide an improved food product embodying theseadvantages which can be economically pro duced.

Still further objects will definitely appear from the detaileddescription to follow.

The invention is clearly defined and pointed out in the claim.

In the preparation of my improved food product, I use the followingingredients, preferably in about the following proportions: casein, wet,three parts; gluten, wet, three parts; an oil, when a vegetable oil isused, about two parts; and yeast products, either in the form ofconcentrated yeast extract, or what I designate as crude yeastproduct,that is, the yeast cells and their contents together. When theextract is used, from two to four grams to the pound of the otheringredients; and, when the crude product is used, from one to two ouncesof the other ingredients. I preferably prepare and combine theseingredients in the following manner: I prepare the gluten preferablyfrom wheat flour by washingout the starch. I preferably precipitate thecasein in milk with acetic, hydrochloric or sulfurio acid. The yeastproduct I preferably prepare from the waste brewery yeast by firstdiluting the same with water, and washing through a fine sieve to removethe bitter hop resin which is, for the most part, to be found inparticles coarser than yeast. I then remove the water, preferably byplacing the mixture in a suitable filtering fabric, and pressing. Themoist yeast thus obtained is then mixed with from two to five per cent.of salt, under the influence of which the yeast envelops are broken andthe soluble matters contained therein are set free, the mass becomingliquefied to the consistency of cream. This, which I designate as thecrude yeast product, may be used, or Water may be added and filtered andthe liquid concentrated; or, if desired, it may be used withoutconcentrating to moisten the other ingredients.

The ingredients are preferably mixed by passing through a shreddingmachine, during which operation the oil is added. I desire to remarkthat the oil may be omitted, and a satisfactory product still besecured, the oil being added, if desired, at the time of preparation foruse. I preferably use a vegetable oil, such as corn or nut oil, althoughother oils may be used, and I find butter quite satisfactory.

After thoroughly mixing the ingredients, the mixture is placed in cansand cooked. The temperature of the cooking may be considerably varied,but it is preferably from 180 to 220 degrees Fahrenheit, or thistemperature may be increased, if desired. I will state, however, thatthe higher the temperature, and the longer the cooking is con tinued,the darker and more highly flavored will be the product. After thecooking, the food is ready for serving and may be either served directlyfrom the cans, or prepared in a great variety of ways.

The product, by this treatment, is given a meaty consistency, and isvery like meat in flavor and also as to its food elements.

The yeast extract, particularly where it is concentrated, possesses aflavor very like that of meat extract, and, as the other elements alsoare meaty in their nature, I secure a product which is a verysatisfactory substitute for flesh foods. It is very nourishing and maybe used in a great variety of ways. If desired, my improved food productmay be dried into a powder for use in the making of soups, broths, andsimilar preparations; or, where it is desired to transport it forconsiderable distances, as, for example, for the use of travelers, orthe like, as its weight is thereby decreased and it is of comparativelysmall bulk.

The ingredients are so combined that they become entirely homogeneousand are fixed in this condition,-that is, they do not separate under theordinary treatments for serving.

My improved food product has very excellent keeping qualities, and iscomparatively economical. While the process I have described ispreferred by me on account of its simplicity and economy, I am awarethat there are various means of accomplishing the same results. Further,I desire to remark that the proportions of the ingredients may be veryconsiderably varied, and satisfactory results still be secured.

Having thus described my invention, What cooked substantially asdescribed into a homogeneous mixture having a meat-like flavor.

In Witness whereof, I have hereunto set my hand and seal in the presenceof two 15 I claim as new and desire to secure by Let- Witnesses.

ters Paten is: JOHN HARVEY KELLOGG. [1,. 5.1

An improved food compound comprising Witnesses: I

casein, gluten, oil and a yeast product com- E. E. SMITH,

bined in about the proportions specified and LETHA PETTENGILL.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents, Washington, D. C.

